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Roasted Salmon with Burgundy-Balsamic Glaze

Sunday, February 16, 2014

There's just something about a glaze that says "special" to me. All lacquered and shiny, it's an eye-catching finishing touch, just like the icing on a cake. This salmon, for instance, has a burgundy-hued sheen that will enchant you, should it make its way to your plate. I'd say it's only fitting that I prepare it in honor of 50 years of Gallo Family Vineyards Hearty Burgundy wine.

This week, the Sunday Supper Movement is celebrating by sharing a menu full of recipes highlighting Ways to Pair, Cook, and Entertain with Hearty Burgundy.

When deciding what to make for this occasion, I changed my mind no less than 7 times. My ideas ran the gamut from drinks to dessert, pasta to beef, comfort food to lighter fare. In the end, I decided to lean towards the lighter side with fish, but still go slightly decadent by choosing a rich, oily variety.

The richness of the Hearty Burgundy is complemented by the pleasant tang of Balsamic vinegar, while honey and lime juice mellow those two heavy hitters by softening the bold edges. Marinating the salmon in the Burgundy for a few hours lends pleasant plum and berry-tinged notes to every bite. Though it's simple, this fish is a dish worthy of a 50th birthday celebration!

To finish the meal, I served it with some couscous that was toasted in brown butter before chia seeds and a flavorful stock were added, a fresh salad of mixed greens, and a glass of Hearty Burgundy.

Scenes from the Gallo #HBturns50 Birthday Bash in NYC on January 21, 2014

On a related note, I was excited to attend Gallo's Hearty Burgundy 50th Birthday Bash in New York City last month with my friend Bea of The Not So Cheesy Kitchen. It was an intimate celebration, complete with a crackling fireplace, funky music, and wine flowing freely. We were honored to be able to meet and chat with Stephanie Gallo for a bit, and enjoyed raising our glasses in honor of 50 years of this iconic blend before heading out into the snowy city.

Roasted Salmon with Burgundy-Balsamic Glaze

sponsor:

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ 4 hours to marinate)

Cook Time: 10 minutes

Keywords: roast entree fish salmon wine American

Ingredients (serves 2)

2 (8 ounce) salmon fillets

1/4 cup Gallo Family Vineyards Hearty Burgundy (or your favorite)

1/4 cup Balsamic vinegar

2 tablespoons honey

1 tablespoon lime juice

olive oil

sea or kosher salt

freshly ground black pepper

Instructions

Marinate salmon in burgundy, balsamic, honey, and lime for 4-6 hours (but no longer). Lift out and pat dry. Score the skin a few times so that it doesn't curl. Set on a parchment lined baking sheet, skin side down. Preheat oven to 425° F.

Pour the marinade into a small pot over medium-high heat and bring to a boil until reduced by about 2/3; you should have about 1-1/2 tablespoons left. This will only take 4 or 5 minutes.

Drizzle salmon with a little olive oil and sprinkle with salt and pepper. Slide into preheated oven and roast for 4 minutes. Brush some of the Burgundy-Balsamic glaze over the salmon and return to oven. Brush with remaining glaze after another 2 minutes. Return to oven until finished, another 2-3 minutes for a total cooking time of 8-10 minutes.

Serve immediately with a green salad, some grains or couscous (shown with Brown Butter Couscous with Chia Seeds), and a glass of Gallo Family Hearty Burgundy.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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